Post-molecular Comfort Food
By Anton Eine
()
About this ebook
Public health warning! This story is likely to cause profuse salivation!
Read only on a full stomach!
Michael Turner, the most popular food blogger in the world, has been unable to get his life back on track ever since being overtaken in the ratings by new upstart food designer Amy Williams. And now he is faced with the daunting challenge of taking her on in the annual televised top chef competition and the ignominy of losing his long-held crown to her in front of an audience of millions.
A humorous science fiction tale of delightful dishes and culinary masterpieces that shatters our familiar notions about cooking and explores our relationship with food and each other. Are you still a bit hungry? Good, then dinner is served..!
Anton Eine
Anton Eine is a modern sci-fi and techno-fantasy author from Kyiv, Ukraine.An author of a scandalous rock saga 'I, Jesus, Rock Star', the techno-fantasy series "Programagic", the sci-fi short stories collection "Human Kind" and the superhero series "Maze City Stories".He has also published a non-fiction book "The Thin Blue-Yellow Line Between Love and Hate", his personal diary sharing stories of other people in the middle of the war in Ukraine.After building his successful career in marketing, he unbound his creativity and dove into writing fantastic fiction books to actualize numerous ideas he had in his mind for years.Anton is passionate about food (and some drinks of course!), photography, animals (especially wild cats), and rock music. He likes embedding his hobbies into the fantastic canvas of his writings and sharing that passion with his readers.Defying limits and boundaries, his books usually step out of the box of traditional genres, crossing the edges of conventional storytelling and blurring the borders of common thinking.
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Post-molecular Comfort Food - Anton Eine
Post-molecular Comfort Food
Copyright 2019 Anton Eine
Translated by Simon Geoghegan
Published by Anton Eine at Smashwords
Smashwords Edition License Notes
This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you’re reading this book and did not purchase it, or it was not purchased for your enjoyment only, then please return to Smashwords.com or your favorite retailer and purchase your own copy. Thank you for respecting the hard work of this author.
It all began with the turkey.
With ‘Grandma Doris’s home-roast Turkey’ that Amy Williams posted on her blog last year. Stuffed with ripe quince and juicy cranberries. Garnished with a spring potato mash and parsnip side dish and accompanied by a cream sauce of field mushrooms.
It was a genuine culinary triumph, posted a month before Thanksgiving and actively promoted on the market, it soared to the top of the season’s culinary hit-parade.
I even decided to try this novelty myself and it didn't disappoint. The components were all so well balanced and perfectly complemented each other: the juicy turkey meat, the crispy golden skin, the fluffy mash with light nutty notes and the irreproachable rich creamy sauce with perfectly browned slices of fried mushrooms.
The stuffing had a generous pinch of nutmeg, a barely perceptible hint of garlic and the tart notes of bay leaf. It had basted the turkey well, giving the tender breast an exquisite caramel sweetness, a pleasant sourness and exceptional juiciness.
A dry apple cider had been recommended as the accompaniment to this dish—a good choice, reflecting the fruity palette of the main course and refreshing the palate after the creamy sauce.
I even gave the recipe a 5-star review and I am rarely impressed with traditional cooking.
And that was the moment when all my troubles started.
For the past five years, my name has deservedly topped the list of the most popular food bloggers. Everyone knows that I, Michael Turner, lead the field and that my recipes are works of art married to the latest innovations in culinary science.
Plus, of course, a teaspoon of home-spun magic
, I used to joke in interviews at a time, when I could still laugh and have a joke.
When millions of my subscribers and numerous awards for the most creative new dishes sent me soaring over the earth, filling me with pride and giving me the inspiration and strength to produce bold new solutions and extraordinary gastronomic successes.
Until one fine day, Amy Williams’s name appeared on the